Process for the manufacture of worts.



Rio 891,553.

YALENTIN LAPP, or BERLIN, GERMANY.

To all whom it may concern:

Be it known that I, VALENTTN LAPP, manager, residing at No. 47 Kurfi'irstendamm, in Berlin, Kingdom of Prussia, German Empire, have invented certain new and useful Improvements in Processes for the Manufacture. of Worts, of which the following is the specification.

For the manufacture of beer worts it has been usual hitherto to employ chiefly malted barley, sometimes with an admixture-of the raw grain.

The mashing of the malt, as hitherto practiced, does not exhaust the malt completely; there always remains in the brewers grains a quantity of starch and other extractive substances. The same remark applies to the raw grain,.which also retains a quantity of F unconverted starch and othervaluable substances. In malting the barley a considerable lossof'valuable substances occurs.

In the rocess of malting, theobjects have been, to oosen the highly resisting skin or Walls of the starch cells, so' as to facilitate the subse uent solution of the starch, and to render so uble, the insoluble albuminous substances.

These objects have been attained very imperfectly because, 1n order that the germinating power of the barley may not be destroyed,the barley can only be subjected to "comparatively low; tempera .tures in the. dryingoperation, so that the water contained in the barley is on] removed in art. In fact the barley wi 1 not dry comp etely if it has absorbed a very .high percentage of water by reason of heavy rainfall during the harvest; indeed, it ,may

be said that in normal harvest years the barley is not dried. Now a slight dryingof thebarley does not alter its tough resistin "nature, and for. this-reason the processes 0 malting require the very long period of 3 to 4 days for soaking, 8 to 10 days for sprouting, and 2 days for kiln-drying; these opera-I tions also entail a great loss of substance.

According to the present invention the treatment of the barley for producing a wort I is effected in a very'short time, it may be First, it is advisable even in a few hours. x as a preliminary step, to subject the barley to a thorough washing without reference to whether its 'integument remains whole.

After the barley has been washed and is perfectly clean, it is transferred immediately into'a pressure vessel and is therein sub jected to a very' high pressure with water at is ground. to

PROCESS FOR THE MANUFACTURE OF WORTS.

Specification of Letters Patent. Patented June 23, 1908. Application filed January 2, 1907. Serial No. amass. I i

' 40-45 0. up to at most 50 0.. At a pressure of about 25 to 30 atmospheres and over, the barley absorbs a proportion of water amounting to 40. to 45 per cent. and over in,

10 to 25 minutes atmost. The water in excess is then immediately and suddenly discharged by removing thepressure. In this.

manner the integuments and the whole tissue are loosened, which is not the case if the pressure is removed gradually.

In countries where the brewing regulations of the excise do not rescribe arti cial germination of the bar ey, extraction, of. the water is begun at once, the water being rehours at a tem erature which must not exduced to 7 to 8 per cent. in a vacuum in a few ceed 50 C. T e grain is then heated gradually to, 100. C. and more, thus expelling more water until only about 1 per cent. is left. The grain is next-immediately cooled to the temperature of the air and is then again placed under ahigh air pressure, for instance about 10 atmospheres, for about 3'0 to 50 minutes, whereby t e grain is saturated with air, which, as experience has. shown,

more quickly renders it suitable for maki I a wort.

pressure vessel in theboiling house, mixed .withwater of ordinary temperature or of a The raihprepared in this manner our and is introduced into a temperaturesuitable for mashing to which 10 to 15 'per cent. of a malt-product suchasair dried "malt or anextractthereof, have been added, and is subjected to a high pres-- sure, for instance lO-to 15 atmospheres, and

higher. 1 Thejm'as h-isnow constantly stirred 1 I and the temperaturegslowly' increased, first to 30 to 35 0., at which temperature it is kept for.5 minutes without further heating. It is then heated. to 45 C. the rate of increase being preferably 1 per minute; the stirring utes, an then raised s owly to65 (la-where it is kept constant for five minutes, to be then raised t'o 7 0t6'i7 5 0-; preferably each rise isat the aforesaid irate the stirring and pressure being continued. The, pressure then removed and the wort. is drawn off for the most part'from the'spent grains... The

latter'are mixed again with hot water, heated to boiling temperature, and then at first boiled in the open in order that the steam, may escape freely together with the unde-" .and pressure are .maintained throughout.-

The tem eraturefis ke t at {15 C. fol-'5 min sirabl'e. odoriferous vapors; After having boiled for some time in the open, the vessel is closed and then the boiling is resumed under steam pressure, which must not exceed atmosp ere for minutes in the case of light beers; for dark beers the steam ressure is increased to atmosphere, an the boiling continued for about minutes. By

. this boiling, a correspondingly higher degree of body is imparted to the wort. This second main wort thus produced is drawn off from the s ent grains and is run into the vats iniwhich t e first'concentrated main wort is contained, insuchfa manner that the temperature ofthe first main wort shall,not.ex-

ceed 75 C. Thespent grains are then further washed and the wort is treated as usual.

If desired, the wortmaybe subsequently sweetened by .adding malt extract. For special beers the wort may be again-boiled under pressure so ion as thehops have not been added to it. 11 any case .the solids which have separated up to this point are removed by suitable filtering, in order that they may not be re-dissolved during this second boiling.

tion of the barley is rescribed by t e excise In countries "where the artificial erminaregulations the bar ey after having'been carried on to the usual extent.

soaked under pressure,'is caused to erminate; but in this case the water used or the ture hig er than about 28 C. Thebarley 1 is, however, allowed togerminate for a short pftime only, .so that no considerable loss of soaking rocess is not heated to a temperasubstance can occur, because the development of the radicle and the plumule is not On the contrary, this development is retarded artifi- V I. stance of the gram.

cially, so that although germination and sprouting occur, there is no serious growth and' consequent consumption of 'the sub- When the barley has been prepared in the manner described, the germination is terminated within two days at the latest. The

,malt is freed from its contained water with aid ofa vacuum and is heated .and treated f f ,with air just as has been described with ref erence to the treatment of ungerminated rain. The effect of this germination is to oosen the texture of the'barley somewhat,so

A that in the treatment .in the boiling house according to the process already described,

from 3 per cent. 0 at most 5 per cent. ofair,

dried malt is sufficient the treatmentoffthe grain remaining the same in other respects. The worts which are produced according to in The worts have now ac uired already approach afdegree bf final fermentation during the short main fermentation.

the stability 0 cipitated so that it can be filtered ofi directly,-

After the main fermentation is completed,

the fermented wort, without being filtered, is.

immediately cooled to a considerable degree, preferably to 1.5 2 below .0 C. instead of only to 1 2" above 0 C. as hitherto. By this sudden and rapid cooling, the last portion of imperfectly dissolved albumen which has not' been consumed by the yeast, and mi ht peraffect the'finer qua ity and haps injuriously the beer, is completely preand a very fine filtrate is -obtained if the cooled wort is kept at a low temperature for-a further period of 2-.to 3 days after cooling. It is advantageous to refrigerate forat least 48 hours, but preferably 72 hours.

i- Y The new mashing process may obviously be utilized 'in'a, suitable manner in alcoholic distillation and inthe manufacture of yeast.

' Instead of grinding the soaked-and kiln dried rain to flour, it is subjected to an in- .terme iate hydraulic treatment. It haslong been sought in brewin to'improve the com} A minution of the kilnried malt,namely to break up the hard points of the malt as well,

so that they also may be properly mashed.

This commlnution has hitherto been effectedbut; a (i fy process, namely in malt he recent improvements exclusively grinding mi have been'in the grinding mill itself.

The troubles experienced in dry-grindin are wholl obviated by this invention an the large usks which are necessary in clear-' ing without filters, are recovered in the new process in a much more perfect and better manner than hitherto. v

The malt to be comminuted is fed into a closed iron vessel constructed to withstand high pressures, -This vessel is filled com-.

pletely with cold or warm mashing water and is then placed under hydraulic pressure, which is raised to such a degree as to cause the malt to become thoroughly soaked through in a few minutes and to become so soft that it can be crushed between two fingers with very slight pressure, and then resembles a mash. After this preliminary ogeration, the malt is passed into a wetgrin ing mill of any suitable kind which reduces the malt to a floury mash with ease. The power required for this operation is no greater than would be reqluired for the pumpmg of a mash. If the ma t had not been previously subjected to a hydraulic treatment,

it would have been impossible to grind it byeriments'. have shown that if the kiln-driedmalt is fed rotating wet grinding mills. Exp

directly into the wet grinding mill, with aid of water, the mill is'choked up immediately,

because it is unable, even with the greatest expenditure of ower, to deal with malt, and even if it coul do so, the power consumed would be so disproportionatel great as. to

make the process impracticab e. It is further to be noted that for this mode of grind:

ing the malt will be injured if soaked in the ordinary way until it has absorbed 70-80 -per cent. of water, as this would occupy so whole boiling process may be prolonged.

By the present process, the steps of grinding and mashing are both eflected at the same time, for the product that has passed through the wet grmding mill is actuall a mash and may be led from the wet in whole or in part either to the mash tun or to the vat.

The wort is made as hereinbefore set forth, that is to say the barley, after washing if necessary, is subjected to high pressure with the addition of water; the barley may, however, also be previously deprived of air, whereb the penetration ofthe soaking water is facilitated.

The disintegration of the grain may be considerably accelerated by adding an enzyme extract to the soaking water'. The percentage of water contained in the grain is extremely high in this case,'consequently the enzyme acts at once and intensely. The en,

. Zyrne'actionmay also be strengthened by additlon of neutral gases ,such as carbonic acid, etc. Such gases as well as ozone, produce additional advantage that they delay putrefaction of the enzyme extracts.

Having thus fully described my invention, what I claim is 1. The rocess for the manufacture of h consists in subjecting barley, in the presence of water, to a temperature below C. and to a ressure exceedin substantially 25 atmosp eres, then kiln-drying the grain to extract the-water, then satu-rating the grain with air at ordinary tempera-.

ture, then comminuting the rain, and finally heatin it with a fermentab e malt product.

2. T e rocess for the manufacture of wort, whic consists in subjecting barley in the presence of water, to a temperature below 50 C. and to a pressure exceeding substantially 25 atmosp eres, then suddenly re- .moving said pressure, then kiln-drying the grain to extract the water, then saturating the grain with air at ordinary temperature,

then comminuting the rain and finally heating it with a fermentab e malt product. p

3. The rocess for the manufacture of wort, whic consists in subjecting barley, in the presence of water, to a temperature be low 50 C. and to a pressure exceedin substantially 25 atmospheres, then kilnrying the grain to extract the water, then saturating the grain with air at ordinary temperature, then comminuting the grain, and finally heating it to gradually increasing temperatures with a fermentable malt product.

a 4. T e

the presence of water, to a temperature below 50 C. and to a ressure exceedin substantially 25 atmosp eres, then kilnrying thegrain to extract the water, then saturating'the grain with air at ordinary temperature, then comminuting the grain, and finally heating it under pressure with a fermentable malt roduct.

5. he rocess for the manufacture of wort, whic consists in subjecting barley, in the presence of water, to a temperature below 50 C. andto a ressure exceedin substantially -25 atmosp eres, then kiln-drying the grain to extract the water, then saturating the grain with air at ordinary temperatures, then comminuting the grain, and finally heating it under pressure 'to gradually in-' creasing temperatures with a fermentable malt roduct.

6. he rocess for the manufacture of wort, whic consists in subjecting barley, in the presence of water, to a temperature below 50 C. and to a ressure exceedin substantially 25 atmosp eres, then kiln-drying the grain to extract the Water, then saturating the grain with air at ordinary tempera ture, then comminuting the grain with water, then heating it with a fermentable product, filtering the wort, and then boiling it.

In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses.

VALENTIN 'LAPP.

Witnesses:

HENRY HASPER,

WOLDEMAR HAUPT.

, rocess for the manufacture. of wort,wh1c consists in sub ect ng barley, in. 

